If consumed regularly, what frequency of spicy food intake correlates with a lower risk of death from cancer and heart disease?

Three to seven times a week

Population studies observing longevity and dietary habits have identified a frequency threshold for reaping significant health benefits from spicy food consumption, primarily chili peppers. While consuming spicy foods once or twice per week was associated with a 10% lower likelihood of premature death overall, the protective effects against major mortality causes strengthened significantly with increased frequency. Specifically, individuals who reported eating spicy foods between three and seven times per week showed a notably lower likelihood of death stemming from critical conditions such as cancer, heart disease, and various respiratory illnesses. This benefit is attributed to the overall anti-inflammatory and antioxidant properties provided by capsaicin and associated vitamins.